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PdfSeason Chicken: Generously season the chicken breast with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil until it is fully covered.
Prep Aromatics: Finely dice one large shallot and roughly chop a handful of crushed garlic.
Sear Chicken: Heat a generous amount of olive oil in a heavy-bottomed pot over medium-high heat.
Cook Chicken: Lay the seasoned chicken into the pot (work in batches if needed) until fully cooked, then remove and chop or shred it.
Sauté Aromatics: Add more olive oil to the same pot and sauté the chopped garlic and shallots.
Add Paste and Tomatoes: Squeeze in a small amount of tomato paste and add the entire jar of sun-dried tomatoes; sauté for a few minutes.
Simmer Stock: Pour in a whole lot of chicken stock and let it simmer for about 15 minutes.
Cream and Cheese: Stir in the heavy cream and a good amount of freshly grated Parmigiano Reggiano.
Thicken: Let the soup simmer for another 20 minutes to thicken.
Finish Soup: Salt to taste, then stir in some cold butter, the cooked chicken, the gnocchi, and a handful of spinach.
Final Cook: Cover the pot and let it cook for 5 more minutes before serving.